Salt! From human tears?

Soooooooo, this is kind of odd question to ask at the dining table, “Can you pass the human tears salt grinder, please?” To my fellow food enthusiasts, I want to know if this is something you’d have at the dining table. Leave comments! Let me know what you think!

I read this post on

Season Your Food With Salt From Real Human Tears

Would you like to season your french fries with some anger? No, really. I’m not being aggressive. Would you? Because the folks at Hoxton Street Monster Supplies have gotten really weird with it and made a line of salts from different types of human tears.

Just in case you didn’t process that one, yes, these condiments were harvested from the fruits of different emotions. And they’re real and you can actually buy them. Imagine how interesting that would make your next dinner party. Offer your guests the option of adding flavor to their food with salt made from tears of anger, which would probably taste rather fiery; tears shed from chopping onions, which presumably have a bit of a bite; tears of laughter, which are likely sweeter; tears of sorrow, which have to be pretty bitter; and tears shed from sneezing which are just the strangest thing ever.

The salts bring up a question too—how do you know they’re not counterfeit? How were they able to capture these authentic feelings and bottle them into such a wonderfully odd product? “Oh you’re mad at me? Hold on let me just gather your tears into this vial I happen to be carrying.” Probably an uncomfortable situation, but who cares, because, oh god, these tears are delicious.

My Babygirl Can Turn Over

My Elsa started turning over a few weeks ago but now she’s doing it so often! I swear it was just yesterday that this little bean was squirming around in my belly; and now, four and half months later she’s rolling around in front of my face. She’s been such a blessing and a true joy in my life. Elsa makes me strive to be a better person. She’s the reason I want to cook and bake more. I truly believe that cooking and eating together as a family keeps them together. Who knows, maybe when she get’s older she’ll learn a two or thing from me and make it a career. 🙂

Baby Pics

I’m an 80’s baby and I grew up with a family that was tech savvy. I learned how to use computers when I was in the 2nd grade! Naturally most of my pictures would be digital. Before this year, I don’t think I’ve printed a real photo in 4 years, with the exception of using my Polaroid camera. Now that I’m a mom I’ve realized that printing your photos is really important. Digital drives crash, get erased or sometimes just lost if it’s on a flash drive. I’ve made it a point to try to print all the important pictures in my life so that my daughter and future kids will have something to look back on. Print those pictures people!

Pineapple Cupcakes

I made these cupcakes once before and my cousin Matrix (yes, her name is really Matrix!) from Los Angeles requested that I bake them for her again while she was here visiting me. The first time I made these cupcakes I used vegetable oil. But lately I’ve been trying out different recipes with coconut oil and I thought this one was a success. The thing about substituting vegetable oil with coconut oil is that it’s solid in cooler climates so you have to melt it down. It melts to the touch so it’s really easy. One way you can melt it is by preheating your oven and putting the oil on top of the stove while you prep your other ingredients. I like to put it in the microwave for about 30 seconds. But, when you’re mixing the melted oil with cold ingredients it gets hard again so you have to use a double boiler to whisk it together. It takes a little extra work but I think it’s worth it. This is a delicious recipe I hope you like it!


  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup + 1 tsp coconut oil
  • 3/4 cup buttermilk
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups + 1 tbs granulated sugar
  • 1 can (8 ounces) crushed pineapple, drained


About 18 standard cupcakes. Each cupcake serves 1.


Step 1

Preheat oven to 325°F. In medium bowl, combine flour, baking soda and salt. In separate metal mixing bowl, whisk together oil, buttermilk, eggs and vanilla. If the coconut oil starts to harden and becomes chunky put the mixing bowl over a saucepan of warm/simmering water and whisk gently until it’s melted again and fully blended. Stir in the sugar and pineapple. Add flour mixture; mix well. Pour into prepared pan.

Step 2

Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Lazy Dinner

Khanh and I have been going back and forth from SF to Sacramento to check up on his parents’ house. They’ve been on vacation so we come and stay for a couple days every week to water the plants and make sure everything is still okay. We didn’t feel like going anywhere or ordering take-out and I don’t know where everything is and I don’t know what kind of spices his mom keeps in the cupboards so I went to Raley’s to look for some inspiration. At first I thought I’d fry up a couple of steaks, but then I thought about the grease splattering everywhere so I changed my mind. Then I saw this pre-prepared chicken cordon bleu pack in the raw meat section and thought, why not? Since I decided to take the easy way out of dinner I picked up a pack of frozen veggies with cheese sauce too.

If you’re a busy mom or just a busy person and wants to whip up something decent in a short amount of time this is a good way to go. The chicken goes in a baking dish in the oven at 350 degrees for 35 minutes. The veggies can steam in the microwave for 5 minutes which can be done while the chicken is finishing up in the oven. So in 35 minutes you’ve got a complete meal!


Bo Kho (Vietnamese Stew) Leftovers

I had leftover stew last night for dinner. Leftovers can be a drag to eat sometimes but this time I enjoyed it like I just made it! If you read my earlier post you’ll know I got the recipe from The Ravenous Couple. They suggest having it with pho noodles, but I like using the thicker pho noodles that are also used in pad thai. If there’s an Asian market near you you can usually find a pack of fresh noodles that’s enough for 2-3 bowls. I got mine from 99 Ranch in Daly City. All you need to do is reheat your stew, get another pot and boil water, put your fresh noodles in the pot of boiling water for a minute or two to soften them up and get the excess oil off, and put the noodles in the bowl add the stew, and voila! bon apetit!


Khanh woke up this morning and said he felt like eating at a buffet. This is a rare occasion. In the past year and half we’ve gone to only 2 buffets and it was because other people wanted it. Anyway, he took me to Moonstar Buffet in Daly City and the food was okay. I mean… what can I say, it’s buffet food! Everything was extremely greasy or dried out from being out on the warmers too long. The warmers weren’t even effective because most of the food was borderline cold. The best part of the meal was getting the check! We thought it was $20 a person but turns out it was less than $13 a person. So we didn’t pay as much as we thought we would and we probably won’t be eating at a buffet for a very, very, very long time.